pasta - Orzo and Asparagus Salad

[Guest guest]

* Exported from MasterCook *

 

Orzo and Asparagus Salad

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 teaspoon ground turmeric

1 cup orzo

1/2 cup Lime-Orange Vinaigrette -- (1/2 to 1)

6 sun-dried tomatoes preserved in oil -- (6 to 8), drained

and finely chopped

3/4 pound asparagus spears -- tough ends trimmed, cut into 2

1/2-inch pieces

Salt to taste

 

A deluxe luncheon salad, elegant and pretty. Rice-shaped orzo pasta, tinged

yellow with turmeric, forms the base. Slender green asparagus spears are

arranged on the top like the spokes of a wheel and sun-dried tomatoes add a

splash of red to this color palette. You'll find plump softness and crunch in

the same mouthful.

 

1. Bring 6 cups water and turmeric to a boil in a medium saucepan. Reduce heat

and add orzo. Cook, uncovered 9 to 11 minutes, or until orzo is al dente. The

best way to check is to taste. Drain and transfer to a large bowl. Immediately

pour 1/2 cup of the Lime-Orange Vinalgrette over the orzo and stir gently to mix

well. Orzo will absorb most of the sauce. Add sun-dried tomatoes and mix well.

 

2. Steam the asparagus 6 to 8 minutes, or just until fork-tender. Immediately

plunge in cold water to stop cooking. Set aside. Add the remaining dressing to

the orzo mixture, if desired. Season to taste with salt. Remove to a large

serving platter. Arrange asparagus spears on top like the spokes of a wheel.

 

Yield 4 side-dish servings

 

SERVING SUGGESTIONS: This salad goes well with Chilled Cucumber Buttermilk Soup

(page 66), Garlic Toast (page 41), and Mint-Cilantro Chutney (page 213).

 

 

Source:

" The Bold Vegetarian, Bharti Kirchner ISBN 0-06-095056-0 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 171 Calories; 1g Fat (4.0% calories from

fat); 6g Protein; 35g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 137mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 0 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Lime-Orange Vinaigrette

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup freshly squeezed orange juice

2 tablespoons freshly squeezed lime juice

2 tablespoons rice vinegar or white wine vinegar

1/2 teaspoon salt

2 teaspoons sugar

2 tablespoons extra-virgin olive oil or avocado oil

2 teaspoons chopped fresh tarragon -- or 1 teaspoon dried

 

Fresh lime and orange juices cut down the amount of oil needed for this dressing

and impart a fresh, clean taste. It is perfect with crisp greens, as a dressing

for lentil salads, and as a topping for steamed green beans.

 

Combine all the ingredients in a screw-top jar. Shake to combine and thicken the

dressing. Chill until needed. Shake again before using.

 

Yield: 1 cup

 

 

Source:

" The Bold Vegetarian, Bharti Kirchner ISBN 0-06-095056-0 "

Yield:

" 1 cup "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 33 Calories; trace Fat (0.4% calories

from fat); trace Protein; 8g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;

1066mg Sodium. Exchanges: 0 Vegetable; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0